Slow Cooked Vegetable Beef Soup
Slow Cooked Vegetable Beef Soup
Introduction
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Slow Cooked Vegetable Beef Soup is a warm and hearty dish that is perfect for chilly days. This soup is filled with tender beef, fresh vegetables, and rich flavors, making it a comforting meal for the whole family.
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Why Make This Recipe
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This recipe is a great way to use inexpensive beef and vegetables. It’s easy to prepare and cooks slowly, allowing flavors to mix perfectly. It’s also a wonderful dish to make ahead, making your weeknight dinners stress-free.
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How to Make Slow Cooked Vegetable Beef Soup
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Ingredients:
- 1 lb beef stew meat, cut into chunks
- 2 cups carrots, diced
- 2 cups potatoes, diced
- 1 cup celery, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup frozen peas
- 2 tsp dried thyme
- 2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Directions:
- In a large skillet, heat olive oil over medium-high heat. Add the beef chunks and brown on all sides.
- Transfer the browned beef to a slow cooker. Add carrots, potatoes, celery, onion, garlic, diced tomatoes, thyme, oregano, salt, and pepper.
- Pour in the beef broth and stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked.
- About 30 minutes before serving, stir in the frozen peas and adjust seasoning if necessary.
- Serve hot, and enjoy your hearty soup on a chilly day!
How to Serve Slow Cooked Vegetable Beef Soup
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Serve the soup hot in bowls. You can enjoy it with some crusty bread or crackers on the side for a complete meal.
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How to Store Slow Cooked Vegetable Beef Soup
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Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just thaw and reheat before serving.
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Tips to Make Slow Cooked Vegetable Beef Soup
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- Make sure to brown the beef well for better flavor.
- Feel free to add your favorite vegetables like green beans or corn.
- Taste the soup before serving and adjust the seasoning if needed.
Variation (If Any)
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You can make this soup in a pressure cooker for a quicker version. Just follow the same steps, but cook under pressure for about 30 minutes.
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FAQs
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- Can I use chicken instead of beef? Yes! You can use chicken breasts or thighs in place of beef for a lighter soup.
- Is it okay to use frozen vegetables? Yes, you can add frozen vegetables, just make sure to add them in the last hour of cooking.
- Can I make this soup spicy? Absolutely! You can add red pepper flakes or hot sauce to give it some heat.